J’Adoube

After blending select casks of barrel-aged saison, we racked J’Adoube onto second-use local Balaton cherries that saw first life in The Open Work Kriek. Soft and complex, J’Adoube has been conditioning in the bottle since September, developing additional depth and acidity thanks to residual microbes from spontaneous fermentation. A cherry-forward and satisfyingly wild saison!